Fava Bean-And-Orzo Salad

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Fava Bean-And-Orzo Salad

 

3 1/2 pounds unshelled fava beans

1 ear shucked corn

1/4 cup cider vinegar

2 tablespoons cilantro fresh, chopped

1 tablespoon fresh lime juice

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1 dash ground red pepper

1 clove garlic, minced

4 cups cooked orzo, 1 1/3 cups uncooked pasta

1 1/3 cups red onion, vertically sliced

1 cup carrot, coarsely shredded

 

Shell fava beans.

Drop beans into a large saucepan of boiling water; cook 1-1/2 minutes.

Drain and rinse under cold water. Remove the tough outer skin from beans.

Bring 6 cups water to a boil in a large saucepan.

Add fava beans and corn; cover, reduce heat to medium, and cook 5 minutes or

until tender.

Drain and let cool slightly. Cut corn kernels from cob; set corn and beans

aside.

Combine vinegar and next 8 ingredients (vinegar through garlic) in a large

bowl; stir well.

Add corn, beans, pasta, onion, and carrot; toss gently. Serve at room

temperature or chilled. Yields 8 servings.

 

 

 

 

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